Rye flour

Description

Rye flour has a characteristic, slightly earthy and slightly sour taste, with a color ranging from light gray to dark brown depending on the degree of milling; its texture is stickier and less elastic than wheat flour. It is rich in fiber, plant protein, B vitamins, and minerals such as magnesium, iron, and phosphorus, and it also has a lower glycemic index than wheat flour, which helps stabilize blood sugar levels and supports digestive health. It is typically used for baking bread, whole grain rolls, and flatbreads, for making sourdough, pancakes, and cakes, as well as a thickening agent in stews and sauces, and pairs well with grains and syrups. It should be stored in an airtight container in a cool, dry place, and whole grain flours are best kept in the refrigerator or freezer to slow down rancidity.